Directions:
Place Yolks and Water in a Mixing Bowl that fits in a TailPot, similar to a Bain Marie, filled with simmering water. The Mixing Bowl should be secure in the pot and not touch the water. Reduce heat.
Whisk Rapidly until the Yolks are hot to the touch and can form a ribbon.
Remove from heat and slowly Whisk in Warmed Clarified Butter.
Add Lemon Juice and Pinches of Salt and Cayenne until tart and a small bite of heat is detectable.
Pass through a Chinois and reserve in a warm part of the kitchen.

LOSBTER:
1- 1.25-1.5 Pound Lobster, Cooked and Removed from Shell.
Cut in a large Dice.